Curing flesh meats



Nov, '3,

u r .7 M t o cl o WW e n P o "1W s i W s i 1. 4; i if" u 1 4 i DE fl L ke Life 0 CUB/ENG FLESH Ito Drawing.

To all whom it may concern: 1

Be it known that l, Josnrn Errme, ot Quincy, in the eountyot Ad s and State of lllinois, have invented c ain new and. useful Improvements in Curing Flesh Meets; and do hereby declare the following to be full, clear, and exact description of the invention, such as W? l enable others skilled in the art to which sppertsins to make and use the some.

My invention relates to a composition of matter for use in curing flesh meats, and the object of the invention is to prepare a compound which is applied to a first lot of the material to be cured, such as bacon, and by its action thereon producing pickle which is effective to more rapidly economically cure the bacon, at the same time giving to the latter a better fisvor, than is obtained With known compounds in pickling proc esses, the pickle so produced being usable for future lots of the material for an extended period. 4

In the curing oi bacon as at present prectised av pickle is prepared and the bacon placed therein Where it must remain for about thirty days. By my improved cornpound the pickle is partly sell produced by the juices of the nest and his pickle may be repeatedly used with quicker results in the curing process than heretofore obtained. For each 100 pounds 01 the meat I mix :2 pounds of cane sugar, 3 pounds of coars salt and 1 pound zero pickle containing about saltpetre and 30% salt). This mixture in a dry state is then applied to the Application filer Jenuary 16, 1922. Serial No. 529,721.

fresh flesh meat and causes an exudation ot alsrge percentage of the 1uices 01 the meet, and which, coinnung'ling with the sugar, salt and zero pickle, T forms a pickle. Alter this first lot of material has been cured the pickle is used for subsequent lots, retaining; the necessary cur ing properties for a. long period of time.

The advantages of my invention will he I invention 1. L rt of curing iiesh meets, apply o in re of 2 pounds of cane sugar, 3 pounds of coarse salt. and 1 pouno of a compound of 70% seltpetre midi-0% salt to pounds of the ma erial to be cured to cause exudation o the uices therefrom and their ceinniingling with suchv mixture to term :1 pi skiing conipound.

Q. i pickling compound for use in curing iiesla m ats coing K oniixtu e of 2 1, 3 pounds of coarse pounds of cane a 1 pound of a compound ot 70% saltpetre and 30% sslt, and the juice of 100 Josnrn EPPING.

the proportions stated, 1

ribed compound 

